On The Menu – Fillet of Beef Forestiere

Fillet of beef forestiere with buttered spinach


Fillet of beef forestiere with
buttered spinach.

From award-winning butchers? Tuners & Sons, fillet steaks are matured for a minimum of 28 days, and served medium rare in this dish that showcases the classic marriage of beef with mushrooms, pancetta, potatoes, onions and parsley.

A dish built from individual components, each element is cooked before the dish can be assembled. Chestnut mushrooms are chosen for their intense flavour that is deeper than their button variety, and are roasted with the pancetta until golden brown. The spinach is gently wilted in butter with a hint of nutmeg, and the fillets are seared until they have a rich, earthy colour. The potatoes are pan fried until golden brown and fluffy, and baby silverskin onions are caramelised, added to a chicken stock and cooked until tender.

Once created, the resulting dish is the perfect marriage of powerful flavours, balanced by a little chopped parsley and rich red wine sauce – an unbeatable classic which has become a traditional favourite.

Enjoy this Easter Sunday with a deep red and relax back into the Brasserie banquettes with friends or family.

Los Vieux Taillefer 2009, Pomerol, Bordeaux France, was voted Merlot of the Year 2011 and would make an indulgent treat and the ideal accompaniment to this dish, £89.